Chicken and Spinach from Italo-Argentinean Star Chef Paulo Airaudo

As preparations for his new and rapidly evolving venue in San Sebastián, Michelin-accoladed Chef Paulo Airaudo works non-stop on dishes for the new menus that will delight the foodie destination from spring 2017.

Chicken & spinach
Chicken & Spinach. Photo by Alex Teuscher

With a traveler’s soul – and background – Paulo will in his new restaurant located in the foodie capital of the Basque Country, create an elegant yet approachable cuisine made by all the experiences collected through all his culinary trips, collaboration dinners and food discovery travels.

result

Italo-Argentinean Star Chef Paulo Airaudo.

The following recipe is just but an example of what awaits in his new restaurant.

Chicken & Spinach from Italo-Argentinean Star Chef Paulo Airaudo
 
Ingredients
CHICKEN BREAST
  • 210 gr Chicken breast
  • 10 gr Butter
  • 3 gr Fresh Thyme
CHICKEN SAUCE
  • 350 gr Chicken Wings
  • 60 gr Chicken thighs
  • 85 gr Butter
  • 45 gr Sliced Shallots
  • 85 gr Sliced Mushrooms
  • 170 gr White wine
  • 216 gr White chicken stock
  • 125 gr Brown chicken stock
CHICKEN CRUNCH
  • 35 gr Chicken skins
  • 37 gr Panko breadcrumbs
  • 10 gr Salt
CELERIAC PUREE
  • 360 gr Celeriac
  • 150 gr Milk
  • 150 gr Water
PICKLED CELERIAC
  • 60 gr Water
  • 50 gr Vinegar
  • 15 gr Sugar
  • 2.5 gr Salt
  • 1 gr Pepper corn
  • 0.5 gr Coriander
  • 60 gr Celeriac thin sliced
OTHER
  • 60 gr Fresh spinach
  • 10 gr Vegetable stock
Instructions
CHICKEN BREAST
  1. Place the chicken breast in a vac bag with the butter in thyme, cook in water bath at 62 ºC for about 20 minutes. Let rest for 5 minutes.
  2. In a pan at medium heat, add some clarified butter, place the breast skin down, and hold until is golden crispy.
  3. Let rest for another 4 minutes.
CHICKEN SAUCE
  1. Roast wings in oven until golden and drain the excess of fat. Sweat the shallots and mushrooms.
  2. Mix all the liquids and bring to a boil.
  3. Add the chicken wings and the shallots & mushrooms, let boil for 20 minutes. Let rest for 30 minutes and pass through a fine chinoise.
  4. Roast the thighs in oil until golden.
  5. Reduce the sauce until the desired texture, add the thighs and refresh for 4 minutes. Let rest for 20 minutes.
  6. Pass through a fine chinoise again, and set aside.
CHICKEN CRUNCH
  1. Bake the skins between two oven trays for 20 minutes at 180 ºC.
  2. Break it down on a pestle & mortar and add the toasted panko and salt.
  3. Reserve.
CELERIAC PUREE
  1. Slice the celeriac very thin.
  2. Mix the water and milk and bring to boil, add the celeriac and cover the pan with film, cook for 30 minutes.
  3. Drain it and keep the liquid; put the celeriac in the blender, adding liquid in the case is necessary.
  4. Season and reserve.
PICKLED CELERIAC
  1. Mix all the ingredients except the celeriac and bring to a boil for 2 minutes. Let it cool down, pass through chinoise.
  2. Mix 60 gr of liquid and the celeriac in a bag and close.
  3. Let in fridge for 3 hours.
  4. Sauté 40 gr of the spinach in a little bit of butter and vegetable stock. Season and reserve.
  5. Dress with salt & pepper 20 gr of fresh spinach, reserve.
Presentation
  1. Slice the breast in half.
  2. Make a quenelle of celeriac puree, place the breast on the side.
  3. Add two slices of celeriac, place the saute spinach, and on the top the fresh spinach.
  4. At last the chicken crunch.
  5. Finish with the sauce.

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